How to Make Spanish-Style Chicken Fricassee with Potatoes | Rachael Ray

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Apple cider vinegar adds acidity without the cost of wine.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Chicken thighs are more affordable and remain moist during cooking.

Brown bone-in, skin-on chicken thighs in olive oil in a Dutch oven until browned on both sides, seasoning with salt and pepper.

Remove chicken from the pan and set aside; add peeled Russet potatoes to the drippings and let them lightly brown.

Add fresh bay leaf to the potatoes.

Combine sofrito with the potatoes, which includes peppers, onions, chili peppers, garlic, tomato paste, and fresh tomato.

Add about a third of the sofrito to the pan with the potatoes.

Toast paprika in the pan, adding about two tablespoons, along with a splash of dry sherry to lift the fond from the bottom of the pan.

Add white wine to the pan after the sherry has evaporated.

Pour in chicken stock to stretch the sauce and return the chicken to the pan; cover to finish cooking the potatoes.

After about five or six minutes, add diced fire roasted tomatoes and three roasted peppers to the dish.

Add giant Spanish olives with pimento to the dish.

Garnish with flat leaf parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary